When I was a kid, Popeye was my idol, so I became obsessed with eating spinach to become strong like him (nerd moment). Obviously, that alone worked…I mean, look at me now!
But in all seriousness, this is how my mom, my aunties, and my grandmas, all used to make it for me. It’s yummy, creamy and a staple in my diet throughout the week. Like seriously, I make a batch every week and eat it almost every day, it’s the best side dish!
Creamy Keerai with Kale
Everything you love about creamed spinach, x10.
Yield: 4 people
Ingredients
- 16 oz chopped spinach fresh or frozen
- 16 oz chopped kale fresh or frozen
- 1 red onion small
- 3 garlic cloves
- 1 thai hot green chili pepper
- 1 tsp garam masala
- 1 cup coconut cream (Trader Joe's is my favorite!)
- 1 lime small
- Salt to taste
Directions
- In a mortar + pestle or a grinder, mince the garlic cloves and green chili together. Set aside.
- Chop the red onion finely, set aside.
- Heat your pot on med-low, till you can add water and it takes a second to sizzle away. Add a tbsp of water with the garlic/chili mix and your red onion. Stir quickly, to get rid of the immediate pungent smell, and then add your chopped spinach and kale in parts, until you can mix all the greens together to cook.
- Once all the greens have cooked down, and the excess water has boiled away completely, add your garam masala, coconut milk/cream and salt, stir well.If you don’t let all the water sizzle off, you’ll end up with watery keerai and it’s gross. Don’t do it boo.
- Take the creamy spinach off the heat, and let it cool completely.
- Squeeze some fresh lime juice into the spinach, then stir and serve.
Notes
- For a creamier consistency, you can use a hand blender / food processor to blend the cooled spinach, after Step 5.